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Chicken pot pie has long been a cherished comfort food, evoking feelings of warmth and nostalgia. Its rich, creamy filling paired with a flaky crust makes it a timeless dish that brings joy to dinner tables across the globe. However, if you're looking to add a delightful twist to this classic, mini chicken pot pie biscuit bowls are the perfect solution. These bite-sized creations are not only cute and fun but also provide a fresh take on the traditional pot pie, making them ideal for family gatherings, casual get-togethers, or even a cozy night in.

Mini Chicken Pot Pie Biscuit Bowls

Indulge in a cozy twist on a classic with mini chicken pot pie biscuit bowls. These adorable, bite-sized treats combine a creamy chicken filling with flaky homemade biscuit bowls for a comforting dish perfect for any occasion. Customize with your favorite veggies, and enjoy easy prep that lets you spend quality time with loved ones. Ideal for family gatherings or a cozy dinner, this recipe brings warmth and nostalgia to your table. Discover how to create this delightful meal!
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Ingredients
  

For the Chicken Filling:

2 cups cooked chicken, diced (rotisserie chicken works wonderfully)

1 cup mixed frozen vegetables (such as peas, carrots, and corn)

1/2 cup onion, finely chopped

1/4 cup celery, finely chopped

2 cloves garlic, minced

2 tablespoons unsalted butter

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 cup all-purpose flour

1 cup chicken broth

1/2 cup milk

1 tablespoon Worcestershire sauce

For the Biscuit Bowls:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup whole milk

1 egg (for egg wash)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it’s ready for baking.

    Make the Chicken Filling:

      - In a large skillet set over medium heat, melt the butter until it’s bubbly.

        - Add the finely chopped onions, celery, and minced garlic. Sauté the mixture for about 3-4 minutes until the vegetables are tender and aromatic.

          - Stir in the diced chicken and the mixed frozen vegetables. Season with dried thyme, rosemary, salt, and black pepper. Continue cooking for another 2 minutes, allowing the flavors to meld.

            - Sprinkle the flour over the mixture and stir thoroughly to coat all the ingredients. Cook for 1 additional minute to remove the raw flour taste.

              - Gradually pour in the chicken broth, stirring continuously until the filling thickens, which should take about 3-4 minutes.

                - Mix in the milk and Worcestershire sauce, cooking for an additional minute until the filling is creamy. Remove from heat and allow to cool slightly.

                  Prepare the Biscuit Bowls:

                    - In a medium mixing bowl, whisk together the flour, baking powder, and salt.

                      - Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs with pea-sized lumps.

                        - Make a well in the center of the dry ingredients and pour in the milk. Stir until just combined—do not overmix.

                          - Turn the dough out onto a lightly floured surface. Knead gently for about 30 seconds until it comes together, then roll out to about 1/2-inch thickness.

                            Form the Biscuit Bowls:

                              - Using a large round cookie cutter or an upturned glass (approximately 3-4 inches in diameter), cut out circles from the rolled dough.

                                - Carefully press each dough circle into the cups of a greased muffin tin, molding it to create a small bowl shape. Trim any excess dough hanging over the edges if necessary.

                                  Assemble and Bake:

                                    - Generously spoon the chicken filling into each biscuit bowl, ensuring they’re filled to the brim.

                                      - Brush the edges of the biscuit bowls with the beaten egg to create a golden, glossy finish.

                                        - Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the biscuits are puffed up and golden brown.

                                          Serve: Gently remove the mini chicken pot pie bowls from the muffin tin and let them cool for a couple of minutes. Enjoy them warm as a delightful and comforting meal!

                                            Prep Time, Total Time, Servings: 20 mins | 40 mins | 12 servings

                                              - Presentation Tips: Serve on a rustic wooden board or a cheerful colored platter, garnished with fresh parsley or thyme sprigs for a pop of color!